This is my quest to use Woman's Day magazine as a guide to living a better life, month to month, by incorporating as many of the articles, recipes, and advertising into my life as possible. My goal is to grow as a person, discover more about myself and others, and test my limits, boundaries, and abilities.

Tuesday, September 2, 2014

Slow-Cooker Sliders

Marmalade was discovered by the Romans and is distinguished from jams and jellies because of the inclusion of the actual citrus peel. While orange marmalade is the most popular pectin, you can make marmalade from limes, lemons, grapefruit, and kumquats.

If you're a weirdo like me and find canning super stress-relieving, then you might get creative finding a way to "pair" (or pear as the case may be...) and can your own marmalade: lime margaritalade made with cilantro, lemon and ginger, papaya blood orange. pear-melo.

While fruit spread may encourage thoughts of English muffins, marmalade makes a marvelous dip, glaze, cookie, and a perfect partner to pork and while it makes sense for breakfast, don't sell it short when you're preparing dinner.

A sprinkle of smoked paprika can be added to the recipe for chipotle flair.

Add the pork and onion and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.

Ten minutes before the pork is done, squeeze 1/4 cup juice from the orange into a large bowl. Add the sour cream, remaining teaspoon vinegar, and 1/4 teaspoon each salt and pepper and whisk to combine. Shred the lettuce. Add it to bowl and toss to coat.

Using 2 forks, shred the pork and stir it into the cooking liquid. Form sliders with the rolls, pork, and romaine slaw. Serve with potato chips and pickles, if desired.